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This is one of those recipes that nearly got the best of me. I set out to develop a recipe for an artisan whole grain gluten-free, dairy-free, egg-free, vegan, starch-free, soy-free, nut-free, and gum-free yeast bread that was knead-able, soft in the center with a crusty exterior, that was the perfect compliment for any meal....Read More


2 loaves

Total time

180 minutes




  • dry Ingredients:
  • 1 cup brown rice flour
  • 1 cup sorghum flour
  • 1 cup gluten-free oat flour
  • ½ cup quinoa flour
  • 1 teaspoon sea salt
  • wet Ingredients:
  • 2½ cups warm water ((between 105 and 110 degrees))
  • 2½ teaspoons active dry yeast ((one packet))
  • 2 tablespoons + 1 teaspoon gluten-free brown rice syrup**
  • 2 tablespoons olive oil
  • ⅓ cup chia seeds (, ground into a powder)
  • ⅓ cup psyllium husks


  1. Whisk together all of the dry ingredients in the bowl of a stand mixer. Fit the mixer with the paddle attachment.
  2. In a bowl, whisk together the water, yeast, and one teaspoon of the brown rice syrup. Let sit for 7 minutes. The mixture should be frothy and smell of warm yeast. Add in the olive oil and remaining brown rice syrup. Slowly whisk in the ground chia seeds and psyllium husks, making sure there are no clumps. Allow this mixture to sit for 3-5 minutes, until thick.
  3. Add in the wet mixture to the dry. Mix on medium speed until well incorporated and the dough forms a loose ball.
  4. Remove from the mixer and place in an oiled bowl. Cover with a towel and let rise in a warm, even temperatures place (I usually let mine rise in an off oven with the door closed) for 45 minutes to an hour. The dough should double in size.
  5. Once the dough has risen, kneed a few times in the bowl. Form into desired shape (see notes) and place on a sheet of parchment paper. Slit the top a few times, drizzle with olive oil, and top with a pinch of course salt. Place a baking stone on the lower middle oven rack. Allow the bread to raise for 30-45 more minutes on the counter while the oven preheats to 375 degrees.The bread should double in size.
  6. After the second rise, bake the bread in the oven for 70 minutes. Remove from the oven and let the bread cool completely on a wire rack, several hours, before cutting.
  7. View the recipe instructions at Catching Seeds

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